The English language equivalent of Tamil language word "Poriyal" could be a kind of Saute.
Poriyal's are side dish in Tamil meals.
The best part of Poriyal is it is very simple to make, takes less time and it is delicious.
For most of the Poriyal, the following steps are common: Steam/boil the vegetables, temper, garnish and serve.
What is tempering?
Check out this page to learn more about Tempering in Tamil cuisine.
Briefly, this is what you should do:
1. Take a fry pan, add oil and heat it.
2. When it heats up, add mustard seeds.
3. When it splatters, add split white urad dal (ulundhu).
4. When it turns golden brown, add asafoetida powder.
This is called Tempering.
In Tamil language, we call it as "Thalippu".
Garnish with grated coconut and coriander leaves.
Most of the poriyal will have coconut in it.
Here we will see list of Poriyal's that are made from Vegetables.
Unlike varuval, where there are non-veg versions, Poriyal, like Kootu is Veg only.
There are some minor differences in making the Poriyal based on Ingredient vegetables. Check out each one of them here.
All the Poriyals goes well with Sambar, Kulambu and Kuruma the key main dish of Tamil meals.
Other types of Side dishes:
Varuval | Kootu | Masiyal | Patchadi